Development of a Low‐Starch‐Digestibility Korean Rice Snack ( Nurungji ) Substituted With Tenebrio molitor Larvae: Rheological and Sensory Enhancement
Dongseop Lee, Hyun‐Jung Chung, Yookyung KimABSTRACT
Background and Objectives
Starch‐based rice snacks are widely consumed but generally have low protein content and high glycemic response. This study evaluated the effects of mealworm protein forms on the rheological, nutritional, and flavor properties of a traditional Korean rice snack.
Method
Rice flour was partially replaced (10%) with defatted mealworm powder (MDF), mealworm protein isolate (MPI), or mealworm protein hydrolysate (MPH). Rheological properties, starch digestibility, antioxidant activity, texture, and flavor characteristics were analyzed using instrumental and sensory‐related techniques.
Findings
All protein‐substituted samples exhibited reduced pasting viscosity and weakened gel network formation compared to the control. MPH exhibited the highest gelatinization temperatures and the lowest breaking strength (15.22 N) compared with the control (23.47 N), indicating delayed gelatinization and texture softening. MPH significantly decreased rapidly digestible starch level (61.70%) while increasing resistant starch level (15.28%), resulting in the lowest predicted glycemic index (65.04) among all samples. Protein substitution significantly increased total phenolic content (0.55–2.91 mg GAE/g) and antioxidant capacity, with MPH showing the strongest radical‐scavenging activity. E‐nose and E‐tongue analyses demonstrated clear flavor differentiation depending on protein form, with MPH exhibiting intensified taste and Maillard‐derived aroma characteristics, whereas MPI showed enhanced umami intensity.
Conclusion
MPH showed the greatest potential for improving texture, antioxidant capacity, and glycemic properties of rice snacks.
Significance and Novelty
This study demonstrates that mealworm protein hydrolysates can function as multifunctional ingredients for developing protein‐enriched rice snacks with improved nutritional and sensory quality.